Bake at 425
for 10 minutes. Lower heat to 325 and bake
for an additional 45 minutes.
Pie should look set; that is, it should not
be liquid.

Cool on a rack. Pie will sink
slightly as it cools and solidifies.

Tips
from Jane

— I use canned pumpkin and find that Libby’s works great. Occasionally when I’ve
used other brands the pie tastes fine, but
sometimes looks a bit green rather than orange.

—
What about fresh pumpkin? As
my husband says, “everyone
makes a Pumpkin Pie with fresh pumpkin...once.
Only once.” It’s
more work and, in my opinion, not any better.
Canned pumpkin contains one ingredient—pumpkin—and
it’s easy to use.